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Thursday, March 13, 2008

Yes, it's fried, so it's not "as" healthy as it could be. But my kids love these, which speaks volumes in my house! See the notes below about making a healthier version, that I actually love for myself!

Ingredients:

oil for frying

1 pound fresh green beans, trimmed

1/2 cup water

1 egg

1/2 cup milk

2 cups italion seasoned bread crumbs

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup all-purpose flour

Directions:

Heat the oil in a deep fryer or electric skillet to 375 degrees.

Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.

In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.

Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Healthier Alternative:

Use fresh, frozen green beans (I get the organic ones in the frozen section of Costco). Skip the pre-cook directions. Follow step 3, but instead of frying, spray a cookie sheet with cooking spray, then place the beans on top. Bake at 375 for about 25 minutes. You could use an egg substitute as well, to cut back on cholestrol.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour

Bake in a preheated 350 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

This year, we will be celebrating Easter with close friends. Katie and I will be sharing the cooking duties (see, I can share...sometimes...) and planning quite the feast for our families. Of course, the adults will be severely out numbered - 9 kids, 4 adults.

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.